Summary
Loving lard - Tim Hayward delves into the guilty pleasure of eating animal fat. Lard is so unfashionable that the word is used as an insult. But Tim goes on a mission to reclaim lard and argue that it can be enjoyed as part of a healthy diet.
Science journalist Gary Taubes is researching saturated animal fats and says that eating lard is healthy. Food writer Oliver Thring visits restaurant Quo Vadis where chef Jeremy Lee is a lard evangelist. And Tim hears about gourmet Italian lardo di colonnata.
Presented by Tim Hayward and produced by Emma Weatherill.
Transcript
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| 0:50.8 | Lard. It's one of those words with intrinsic comedy potential. |
| 0:57.2 | On a good day it's a kind of monosyllabic music hall joke, conjuring images of stolid |
| 1:02.0 | leaden British cooking. |
| 1:04.0 | On a bad day, Lard and Lardy are words of insult and playground cat calls. |
| 1:09.0 | I've been called Lardy for a considerable portion of my life. And at its worst, Lard is the silent killer. |
| 1:16.7 | The gobets of solidified animal fat which, even as I speak, are congealing in my aorta to bring about |
| 1:22.2 | my inevitable early death. |
| 1:24.0 | I mean it's a great big solid block of white fat. |
... |
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